Red Currant Muffins Recipe

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These Red Currant Muffins will blow your mind with their tangy and sweet flavor at the same time!  


– 1 & 1/4 cups (180g) all-purpose flour – 3/4 cup (75g) almond flour – 3/4 cup (150g) granulated sugar – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, melted and slightly cooled – 1/2 cup (118ml) milk – 2 large eggs, lightly beaten – 1/2 teaspoon almond extract – 1 cup red currant – 2 to 3 tablespoons sliced or chopped almonds, optional – sanding sugar, optional

Preheat oven to 400°F. Line or grease 12 regular muffin cups. Mix flour, sugar, baking powder, soda, and salt. Make a well in the mixture.  

Step 1 


Combine butter, milk, eggs, and almond essence in a separate bowl. Pour into flour mixture thoroughly. Mix briefly. Gently mix currants.  

Step 2

Fill each prepared muffin cup 3/4 full with batter. Sprinkle a pinch of almonds and sanding sugar on top if desired.  

Step 3

Bake 14–18 minutes until sides are browned and a pick inserted into the center comes out clean.  

Step 4

The muffins should cool on a wire rack for 5–10 minutes before serving.  

Step 5

Also See

Also See

Apple Cinnamon Muffins Recipe